You've most likley experienced it at some time - the nausea, vomiting and diarrhoea that are part-and-parcel of a bout of food poisoning. It's becoming more common - it's likely several million Australians get sick every year.
There are three golden kitchen rules to avoiding food poisoning. Keeping food at the right temperature; avoiding contaminating ready-to-eat foods with other foods; and the good ol' "when in doubt, toss it out". More
One in five lots of food poisoning is from food cooked at home. Some of the things you should do to keep your kitchen safe are no-brainers, but some, like taking the hard decision to leave the beer out of the party fridge might surprise you.
And if you're wondering if the prehistoric contents of your fridge or cupboard are safe to eat - Jamie and Nigella always seem to have something they can toss into a pan and come up with dinner - will mouldy cheddar and wilted carrots be the end of you? So can you eat it? More
Your supermarket also has the potential for dodgy-dom, so when you next visit, check out whether the manager needs some free advice. More
If you've ventured away from you favourite local cafe, how can you know whether the mezze plate is likely to be your last? Spot a dodgy cafe, and not necessarily by whether the staff wear gloves. More
Do you eyes glaze-over at names like Escherichia coli O157 H7 or Bacillus cereus? Food poisoning bugs 101 has your best guide to bluffing it with the boffins. More
What do use-by dates mean? It's illegal to sell foods after the use-by date, but not so with best-before dates. More
Please note: this information was current as of June 2005 but is still a useful guide today.